SOME QUALITY CHARACTERISTICS of FISH MEATBALLS

GIDA (2015) 40 (2): 61-67 Araﬂt›rma/ Research doi: 10.15237/gida.GD14058

SOME QUALITY CHARACTERISTICS of FISH MEATBALLS MANUFACTURED with DIFFERENT VEGETABLE-BASED FLOURS Osman Kılınççeker* Department of Food Processing, Technical Sciences Vocational School, University of Ad›yaman, Ad›yaman, Turkey Geliﬂ tarihi / Received : 16.09.2014 Düzeltilerek Geliﬂ tarihi / Received in revised form :03.11.2014 Kabul tarihi / Accepted : 10.12.2014 Abstract In this study, effects of different plant-based flours and frozen storage on some properties of fish meatballs were evaluated. Some physical, chemical, and sensorial properties of raw and fried meatballs were determined. The lowest pH value was in raw sample with pepper seed flour, and the thiobarbituric acid values were low in sample with control, wheat, barley, oat, and pepper seed flours. Oat decreased moisture, whereas wheat, barley, and rye decreased more the oil content of fried meatballs. Wheat, rye, and seed flours increased a values of fried samples. Control, wheat, oat, and seed flours had high levels of b values. Thiobarbutiric acid and total volatile basic nitrogen values increased, whereas yield and moisture, appearance and odour scores of samples decreased during storage. However, they had acceptable levels. As the results, it was seen that wheat and pepper seed flours could be used in comparison with the other seed flours to enhance the quality of fish meatballs. Keywords: Fish meatball, vegetable-based flour, frozen storage, deep frying, quality

BİTKİ KÖKENLİ FARKLI UNLARLA ÜRETİLEN BALIK KÖFTELERİN BAZI KALİTE ÖZELLİKLERİ

Özet Bu çal›flmada, farkl› bitkisel unlar›n ve dondurarak depolaman›n bal›k köftelerde baz› kalite özellikleri üzerine etkileri araflt›r›lm›flt›r. Ham ve k›zart›lm›fl köftelerde çeflitli fiziksel, kimyasal ve duyusal nitelikler belirlenmifltir. Ham örneklerde en düflük pH, biber tohumu unu ile haz›rlananlarda saptanm›flt›r. Tiyobarbütirik asit say›s›, kontrol, bu¤day, arpa, yulaf ve biber tohumu unlar›n› içerenlerde daha düflük bulunmufltur. K›zart›lm›fl köftelerde, yulaf unu nem içeri¤ini, bu¤day, arpa ve çavdar unlar› ise ya¤ içeri¤ini önemli düzeyde azaltm›fllard›r. Bu¤day, çavdar ve biber tohumu unlar› k›zart›lm›fl örneklerin a de¤erlerini, kontrol, bu¤day, yulaf ve biber tohumu unlar› ise b de¤erlerini en çok art›ran unlar olmufllard›r. Depolama süresince ham örneklerde tiyobarbütirik asit ve uçucu azotlu madde de¤erleri artarken, k›zartma ile verim, nem, görünüfl ve koku de¤erlerinin azald›¤›, ancak genel olarak kabul edilebilir seviyelerde olduklar› gözlenmifltir. Sonuç olarak, bu¤day unu ve biber tohumu unlar›n›n bal›k köftelerin kalitesini art›rmada daha avantajl› olabilece¤i belirlenmifltir. Anahtar kelimeler: Bal›k köfte, bitkisel un, donmufl depolama, derin ya¤da k›zartma, kalite

*Yazışmalardan sorumlu yazar / Corresponding author ; [email protected], ¥ (+90) 416 223 2128, (+90) 416 223 2128

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INTRODUCTION of functional components is important for food manufacturers. Physiochemical characteristics of The addition of different vegetable-based flours protein, starch, and dietary fibre and colour in food products is on the increase nowadays pigments can improve storage stability and frying due to their components and benefits to human characteristics after the frying of fish meatballs. health (1, 2). The flours are incorporated in the This study was designed to investigate the effects products especially for their functional and of wheat flour, barley flour, oat flour, rye flour, technological properties. The use of flours or their and pepper seed flours on quality characteristics components such as protein and polysaccharide of fish meatballs during storage. blends presents some advantages to food manufacturers (1-4). Various types of flours have been used in meat MATERIALS and METHODS and fish products to increase the physical, Materials chemical, and sensorial properties due to their In this study, barley flour (B), oat flour (O), and colour and water-binding and barrier against fat rye flour (R) were purchased from Smart Chemical absorption properties. Flours are used to reduce Co. (Izmir, Turkey). The red pepper seeds were the moisture loss and oil absorption of meatballs obtained from a paprika manufacturer, they were during frying (1-5). Protein denaturation and milled into flour (P). Carp ( Cyprinus carpio ), starch gelatinization also play an important role wheat flour (W), bread crumb and other ingredients in the structure of fried meatballs. They affect the were obtained from local markets in Ad›yaman. cooking yield and texture of meatballs (1, 4, 5, Corn oil was used as frying medium (Yudum, 7). Some studies emphasized that the different Yudum Co., Bal›kesir, Turkey). A mini fryer flours were found to be increase in cooking (Arzum, AR 246) that has a thermostatic heat yield, enhanced the colour, taste and texture control was used for carrying out deep frying properties of finally products (1-8). operations. Plant-based flours can increase the shelf life of Methods fish products because of their high protein, starch, and fibre contents. They can also increase Fresh fish were eviscerated, beheaded and washed the freeze-thaw stability of meatballs if added in with chilled water by hand. They were boiled for appropriate levels (6). Oxidation and hydrolysis 1 min in water and cooled to ambient temperature. of lipids and proteins in fish meat increase and Their skins and bones were removed and the promote some chemical changes, rancidity, and remainder part was minced using mincing microbiological load during storage. They affect machine. The mince was used for preparing the the sensorial properties of products negatively (6, meatball batter in accordance with the following 9-11). Functional properties of flour components equation that ensuring the rates of materials in can affect the structure of products, and they can fish meatball batter with pre-trials by panellists. decrease lipid oxidation and activity of enzymes Fish meat batter was consisted of 88.5% fish of products due to their water-binding ability. In mince, 9% flour, 1.5% salt, and 1% onion powder. addition, flours do not contain any anti-nutritional Then, each 20 g of batter was shaped roundly. or toxic factors. Thus, they contribute to meatball Finally, samples were packaged in polyethylene quality during storage, processing, and plates with stretch films and stored -18 °C for 90 consumption (6, 12, 13). days. Frozen samples were thawed at +4 °C, and There are many researches in the literature analysed for storage stability of raw samples and showing the effects of various flours on quality colour and sensory values of fried samples (6 min of meats and chicken meats. However, little at 170 °C). A fish meatball formulation with bread research has been done to increase quality and crumb addition was used for the control (C). shelf life by using flours in fish products. Fish Storage Stability Analyses of Raw Fish Meatballs meats have a soft structure, and they deteriorate Stability analyses were done at the end of the 0 th , quickly. Thus, decreasing these problems with 30 th , 60 th , and 90 th days. pH, thiobarbituric acid the use of various flours that have different rates (TBA), and total volatile basic nitrogen (TVB-N)

62 Some Quality Characteristics of Fish Meatballs... values of raw fish meatballs were evaluated. pH appearance, colour, odour, flavour, and texture values were determined by using a pH meter scores. Different values in the scale indicated the (Orion 3-Star, Thermo fisher Scientific, Waltham, following reactions: 1: extreme dislike, 2: very MA) as obtained by Ockerman (14). TBA values much dislike, 3: moderate dislike, 4: slight dislike, (mg of malondialdehyde/kg) were attained 5: neutral, 6: like slightly, 7: like moderately, 8: according to the distillation method as described like very much, 9: like extremely (19). by Tarladgis et al. (15). TVB-N values were Statistical Analysis determined according to Schormüller (16). The experimental design was completely a ran- Cooking Yield, Moisture and Fat Analyses of domized factorial model (5x4), containing five Fried Fish Meatballs levels of flours and four levels of storage days These analyses were performed during storage. with two replications for each treatment. The data Cooking yield was obtained as follows: were applied to analysis of variance (ANOVA), and the results were indicated as mean ± standard w x 100 Cooking yield (%) = 1 deviation (SD). Duncan’s multiple-range test was w0 applied on the data to determine differences and interactions using Statistical Analysis System where w 0 is the weight of fish meatball before Program, whereas the indipendent T-test was frying and w 1 is the weight after frying. Moisture contents of fried samples were determined by applied to evaluate effects of times on colour oven air method at 105±2 °C and fat contents values and sensory scores (SPSS, CHICAGO, IL, were determined by using soxhlet extraction USA). method (17). Instrumental Colour Analysis RESULTS and DISCUSSIONS The colour values of fish meatballs were measured In this study, the effects of flours on the pH by using a portable colorimeter (Minolta CR-400, (P<0.01) and TBA ( P<0.01) values were found to Osaka, Japan) after frying processes at the end of be significant, whereas the effects on TVB-N the 0 th and 90 th storage day. The instrument was values were not found to be significant ( P>0.05, standardised against a white standardisation Table 1). plate before each measurement. The colour was The lowest pH value was detected with P, maintained according to CIELAB systems as L whereas the TBA values with C, W, B, O, and P (lightness), a (redness) and b (yellowness) values, were lower than those with R. These differences as described by Dogan (18). Four meatballs were might be due to the antioxidant materials and used for the analysis of each treatment. Four protein present in P. P has a high level of antioxidant measurements were taken for each sample. and antimicrobial components as phenolic Sensory Analysis contents, flavonoids, and fibres (20-22). Thus, Sensory analyses were conducted in the same pH value of samples with P might be decreased periods as the colour analyzes. The fried fish compared to others. R has higher unsaturated meatballs were coded after 5 min and served in a fatty acid content than others (23). High TBA random order. Ten semi-trained judges assessed values in samples with R might be connected the sensory properties using a hedonic scale for the with the oxidation of fatty acids (Table 1).

Table 1. The effects of different flours on the pH, TBA, and TVB-N values of raw fish meatballs Flour n pH TBA (mg/kg) TVB-N (mg/100g) C 8 6.38±0.08 a 0.59±0.36 b 23.65±6.68 W 8 6.41±0.05 a 1.05±0.77 b 20.38±3.72 B 8 6.44±0.07 a 2.16±2.56 b 22.80±5.60 O 8 6.41±0.06 a 0.45±0.15 b 22.16±4.92 R 8 6.44±0.05 a 4.66±3.78 a 21.78±3.92 P 8 6.26±0.06 b 0.94±0.64 b 23.15±4.17 C: control, W: wheat flour, B: barley flour, O: oat flour, R: rye flour, P: pepper seed flour

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The storage periods of fish meatballs significantly 3–5 mg/kg and the products were grouped in the affected the pH, TBA, and TVB-N values of raw good quality category (Figure 1; 19). samples ( P<0.01). Generally, pH showed fluctuating TVB-N value was lowest in sample prepared exchange during storage. Yet TBA and TVB-N with oat flour at the 0 th day (15.50 mg/100g). values increased during storage (Figure 1). This value increased with prolonged storage periods. Volatile and non-volatile basic compounds can arise primarily from protein degradation (29). Some studies reported that TVB-N values increase with the extension of storage periods and affect the acceptability of fish meat products (6, 19). However, in our study the mean TVB-N values were similar to those in the literature that reported as 25–30 mg/100g for a good-quality Figure 1. The effects of storage on the pH, TBA, and TVB-N product at the end of the storage (19, 25). The values of raw fish meatballs results were also similar to the report of Arslan et al. (30), who studied carp flesh during a An interaction between flours and storage times 11-month storage period and found 19.68–24.4 was observed for pH, TBA, and TVB-N values mg/100g TVB-N content (Figure 1). (P<0.01). The lowest pH was measured as 6.19 in As shown in table 2, the effects of different flours on sample prepared with pepper seed flour at the 90 th cooking yield were not found to be significant day. Increasing pH values might be the outcome (P>0.05). However, the effects of flour on the from the results of proteolytic effects. Proteolytic moisture and fat contents were significant at the enzymes cause degradation of nitrogenous level of P<0.05 and P<0.01, respectively. Moisture compounds, leading to basic components. The contents of sample with C, W, R, and P were fluctuating exchange of pH may be related to the higher than those with B and O after frying. Fat reactions of these basic materials, causing the values in sample with W, B, and R were lower accumulation of oxidation products, such as than others. These results might be due to its aldehydes and ketones (6, 24). However, the high protein, starch, and dietary fibre contents. mean pH of all fish meatballs is not higher than In addition, O has high level natural fat. Thus, it the limit of 6.5 recommended by Varlik et al. (19) can be decrease moisture of samples while it and Gulyavuz and Unlusayin (25). pH was lower increases fat contents after frying. W, B, and R than the values reported by Otles and Berkay have higher starch compared to others (21, 31). (26) for siquid pane, haddock pane, Alaska Gelatinization of starch during frying might pollock croquet, and fish burger products, and decrease fat absorption and moisture loss in fish those minimum pH levels are 7.07, 6.82, 6.7, and meatballs (Table 2). Moreover, in some study it is 6.45, respectively (Figure 1). said that the protein and starch content of cereals TBA values represent the content of secondary and legumes may affect the moisture and lipid oxidation products. The lowest TBA value fat retention of cooked food. During the cooking was determined as 0.18 mg/kg in sample prepared processes, protein–protein interactions cause a with wheat flour at 0 th day. However it increased in stronger protein matrix and starches form a all of sample during storage. Some authors report gelatinize matrix, which can retain mass transfer that the malondialdehyde content can increase inside food (3, 32-35). during storage period because of lipid oxidation. Storage periods have a significant effect on Lipid oxidation in foods affects the quality of cooking yield and moisture values of fried fish products during frozen storage (6, 19, 27). The meatballs ( P<0.01). Fat values of samples were TBA values of fish meatballs after storage, at the not affected by storage ( P>0.05). Significant level of consumption, provided by Gogus and interactions were found between the flours and Kolsarici (28) and Varlik et al. (19) range from 7 storage for moisture and fat values ( P<0.01), to 8 mg/kg. Moreover, in the final storage period, whereas significant interactions were not found the TBA values were generally in the range of for yield ( P>0.05). The highest moisture

64 Some Quality Characteristics of Fish Meatballs...

Table 2. The effects of different flours on the cooking yield, moisture, and fat values of fried fish meatballs Flour n Cooking yield (%) Moisture (%) Fat (%) C 8 75.89±1.14 50.04±1.72 a 9.18±1.21 b W 8 72.47±2.59 50.39±3.53 a 4.75±0.87 d B 8 73.19±4.22 48.76±2.55 ab 5.88±1.05 cd O 8 73.71±4.21 46.70±1.50 b 11.36±1.96 a R 8 72.34±2.75 49.82±1.91 a 6.77±0.74 c P 8 74.32±3.57 49.43±2.48 a 9.82±1.94 b C: control, W: wheat flour, B: barley flour, O: oat flour, R: rye flour, P: pepper seed flour was found as 53.40% in sample prepared with The flours did not affect L values ( P>0.05), but wheat flour at the 0th day. Fat value was lowest addition of different flours affected a (P<0.05) in sample prepared with wheat and barley flours and b (P<0.05) values of fried fish meatballs at the 30th and 60th days as 4.33% and 4.32%, (Table 3). The colour values of fried fishery respectively. Cooking yield and moisture value products arise mainly from the pigmentation of decreased during storage (Figure 2). Generally, fish meat and the additives that are used in cooking yield shows similar change with moisture formulation (36). In this study, the amount of fish of products. Initially, formation of a hard structure meat was equal while the type of flour was retained the water inside the meatballs. Thus, different among formulations. Generally, W, R, cooking yields were high in these periods (3, 5, and P increased a values, whereas C, W, O, and 10). The decreases of yield and moisture might P increased b values of fried samples. Colour cause decay of structure of flours that provide values can be affected by natural colour pigments strong meatball structure during storage. Thus, of flours. Maillard reactions also could change the structure of meatballs can also decay during the colour values of samples during frying (1). storage and cause more matter loss during frying Especially, O and P have a higher red-yellow and the cooking yield and moisture values colour than others. These pigments might affect can decrease after frying (Figure 2). Similar a and b values of fried fish meatballs. W might decreasing effect of storage period was also increase Maillard reactions due to its high protein reported by Kilincceker et al. (6) and Kilincceker et and carbohydrate contents. It could increase a al. (13) for coated-fried fish fillets and coated-fried and b values of fried samples (Table 3). Other chicken meatballs. researchers also have obtained similar results in meat products. (5, 37-38). The effects of frozen storage on the colour values were not found to be significant ( P>0.05; the values are not shown in the manuscript). However, an interaction between flours and storage times was observed for L, a , and b values ( P<0.01). The highest L and the lowest b values were measured as 37.03 and 8.83 in sample prepared th th Figure 2. The effects of storage on the cooking yield, with barley flour at the 0 and 90 days, respectively. moisture, and fat values of fried fish meatballs The lowest a value was detected as 8.03 in control

Table 3. The effects of different flours on the colour values of fried fish meatballs Flour n L a b C 4 31.96±1.69 9.14±1.29 c 13.55±0.36 ab W 4 32.26±1.55 11.36±1.24 a 13.99±0.78 ab B 4 31.19±6.86 9.39±0.86 bc 12.27±4.04 b O 4 35.91±1.37 9.43±1.81 bc 16.21±0.60 a R 4 30.47±0.77 10.95±0.74 ab 12.56±0.66 b P 4 33.48±1.59 10.27±0.97 abc 14.70±0.28 ab C: control, W: wheat flour, B: barley flour, O: oat flour, R: rye flour, P: pepper seed flour

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sample at the 0 th day. Aditionally, sensory scores that W and P should be used more than others. were not affected by flours ( P>0.05). All of the Finally, it is thought that this work can be a sensory scores were found to be at acceptable levels. reference for manufacturers and consumers of and The values were in the range of 5.52–7.52 (the future scientific studies about fishery products. values are not shown in the manuscript). Acknowledgements Appearance and odour, which are sensory The author is grateful to Erbaslar Co. (Ordu, properties, were affected by storage ( P<0.01). Turkey) for its technical and financial support of These values decreased during storage (Figure this research work. 3). Significant interactions between the flours and the storage times were not found for sensory properties ( P>0.05). The acceptability of fishery REFERENCES products that are stored frozen depends on the 1. Dogan SF, Sahin S, Sumnu G. 2005. Effects of changes in their sensory properties. Generally, soy and rice flour addition on batter rheology sensory properties are affected by the results of and quality of deep-fat fried chicken nuggets. J physical, chemical, and microbiological quality Food Eng , 71, 127-132. (19, 28). In this study, TBA and TVB-N values 2. Yusnita H, Aida WMW, Maskat MY, Aminah increased during storage. These factors could A. 2007. Processing performance of coated chicken decrease the appearance and odour scores of wings as affected by wheat, rice and sago flours fish meatballs. An increase in TBA could negatively using response surface methodology. Int J Food affect colour and appearance, whereas an increase Sci Technol , 42, 535-542. in TVB-N could cause bad odour (6, 19). Also, the decrease in moisture content during long storage 3. Kurt ﬁ, K›l›nççeker O. 2012. The effects of cereal periods can negatively affect the appearance and and legume flours on the quality characteristics odour of meat balls. However, the surface of of beef patties. Kafkas Univ Vet Fak Derg , 18, products in the end of the storage was more 725-730. crooked and the intensities of odours were in a high 4. Tabarestani HS, Tehrani MM. 2014. Optimization level than the initial period. Fan et al. (9), Ojagh of physicochemical properties of low-fat et al. (10), and Song et al. (11) also determined hamburger formulation using blend of soy flour, that sensory scores decreased by storage period. split-pea flour and wheat starch as part of fat However, fish meatballs are still considered to be replacer system. J Food Proc Pres , 38, 278-288. acceptable at the end of storage (Figure 3). 5. Serdaroglu M. 2006. The characteristics of beef patties containing different levels of fat and oat flour. Int J Food Sci Technol , 41, 147-153. 6. Kilincceker O, Dogan IS, Kucukoner E. 2009. Effect of edible coatings on the quality of frozen fish fillets. Lebensm-Wiss Technol , 42, 868-873. 7. K›l›nççeker O, Kurt ﬁ. 2010. Effects of chickpea (Cicer arietinum ) flour on quality of deep-fat fried chicken nuggets. J Food Agric Environ , 18, 47-50. 8. Kilincceker O, Hepsag F. 2011. Performance of Figure 3. The effects of storage on the sensory scores of fried fish meatballs different coating batters and frying temperatures for fried fish balls. J Anim Vet Adv , 10, 2256-2262. CONCLUSION 9. Fan W, Chi Y, Zhang S. 2008. The use of tea The results showed that different plant-based polyphenol dip to extend the shelf life of silver flours can be used as an extender for some qualities carp ( Hypophthalmicthys molitrix ) during storage of fish meatballs. Their different properties can in ice. Food Chem , 108, 148-153. have positive effects on the fish meatballs during 10. Ojagh SM, Rezaei M, Razavi SH, Hosseini frozen storage. Also, the nutritional values of SMH. 2010. Effect of chitosan coatings enriched meatballs can be improved by making use of with cinnamon oil on the quality of refrigerated flours. Especially, it was determined in this study rainbow trout. Food Chem , 120, 193-198.

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